How To BBQ A Whole Hog North Carolina Style | Moonshiners: Smoke Ring

[@garlandmidgette884]

I started eating at skyline in 1992 and still haven't had better barbecue. Great stuff

[@lukeut8680]

Ive eaten a bunch of pig in my day, and the best ive had was in eastern NC. They call them Pig Pickins when there is a get together with a whole hog cooked and delicious sides😍

[@michaelthompson744]

Your a legend brother 👍 gold coast Queensland Australia

[@garrymcgaw4745]

I love these guys lifestyle, every facet of it, utes, stills, BBQ's, guns.. er'thing. Here Down under we haven't got 'Guns' 'Stills' .. shit!... we can't even light the BBQ in the summer. 😡

[@bigpappa642]

I'm watching this at 6:00 am in Southwest TN and now I've got to fire up my Smoker it put me in the mood for some good smoked pork the Southern way!!!

[@hellhound1389]

Now I'm gonna make my uncles prize winning pulled pork in a spicy mustard sauce on a toasted onion bun and a side of baked beans

[@joanneganon7157]

Nicely Done Tickle 🙌🐦. JO JO IN VT 😆💕

[@outlaw5065]

Ohh brother you just meshed my 2 worlds together bbq and home brew, down here in Australia alcohol is money and bbq means a good time meah the 2 together you're looking a a hell of a good time 🎉❤

[@nickwilkerson4950]

Super jealous of the amount of wood Sam has Wow! Amazing content guys great job!

[@draggngmac386]

Yep they just show up and happen to meet in the woods

[@draggngmac386]

And this MF wearing a pair of white cut off over alls

[@hellhound1389]

I love BBQ. Haven't tackled whole hog yet but I love brisket. I inherited a prize winning pulled pork and brisket. I have also become famous for my beans and coleslaw. I host a block party and my food is the big draw

[@MrCPogue]

That is what we all tell ourselves too, its ok little buddy!

[@827mejones]

Good start is to get a boston butt. cook low (250 to 300) until 165 or 170. Then wrap in foil and take to 200 or 205. Easy rub is slather in yellow mustard and dust with Tony Cracherires Cajun rub. cut the fat cap to 1/4" and put it up for the first part so the fat renders through. then put the fat cap down when wrapped.

[@yevgeniyfureyster5785]

I am from Russia, and we have our tradition barbecue. Called Soviet Union shishkabob. And it’s also made out of pork!

[@827mejones]

Boston Butt. Trim fat cap to 1/4" or so ... score checkered board across fat cap and rub down with yellow mustard. Then dry rub with Tony's cajun creole seasoning (liberally). Place butt (after resting for 1 hr to 24 hrs in fridge) on 250 to 300 grill or smoker. Monitor internal temp to 165 or 170. Then pull the crispy off the fat cap and save for later. Now wrap in foil (fat cap down) return to grill until you get to 200 - 205 internal. Pull off and let rest in a cooler for 30mins to 1 hr. Then you pull everything but the fat (if you need a knife to get the meat off the bone you did something wrong)....and chop those crispies from earlier into the pull. easy. Season with eastern nc vinegar based sauce.

[@familyiseverything1617]

Wow

[@djofdahook]

🔥🔥🔥🔥🔥🔥

[@bigpappa642]

Whole Hog is best in the Memphis Tn area!! The only real deference is the dry rub and sauce the wood is the same for the smoke flavor.

[@noelhutchins7366]

The word BBQ was the traditional indigenous method of the Americas, to cook huge limbs adjacent to fire, just close enough to prevent flies from landing or spoilage, too-close it cooks, instead juices caramelize blacken and crackle all day, smoke flavors the meat, fine white ash breads it: wood ash is like MSG, doubles the buttery-fat-flavor, I recommend involving ash, but the actual meat is just preserved hot and raw through the original method.

[@johnblaze5252]

I’m always amazed by the amount of ignorance & misinformation there is in surrounding interactions between early European settlers & the indigenous people who were around @ the time.

[@inderneilboseroychowdhury]

👍 👏 👌

[@ilcanaledellanatura]

👍👍👍

[@charlesflager1970]

Why does Tank remind me of Duck Dynasty?

[@a.j.l.thrifty]

We now need a show about these bbq folk ..bbq'ers 🤷‍♂️

[@Slim4Hunnad]

*WHY DO YALL KEEP DELETING AND REUPLOADING OLD CLIPS*

[@lelevontin1814]

Oehlala

[@samara5245]

Meat is murder

[@hellhound1389]

Only if you're making long pork ☠️⚔️

[@fredseba7213]

Tasty murder

[@draggngmac386]

And its always a a back woods cook off that no one knows about or has ever heard of. I wanna snatch his heard off